In a large wide mouth bowl, divide the soft flesh pulp of the fruit in to small portions.

Add the water one cup at a time as you squeeze the pulp of the fruit with your hands.

Squeezing the soursop allows the juices to flow into the water.

Add the rest of the water until all the juice is squeezed out of the pulp of the fruit. Put the squeeze pulp in the trash.

Pour the soursop juice in a glass or plastic jug.

Sweeten with condensed milk and sugar.

Add the spices and vanilla.

Serve with ice.

Bon Appetite

EDITOR’S NOTE:Minna LaFortune is a trained Caribbean caterer and also president of the Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/